Roquefort toasts with peppered pears
Ingredients
- 2 just-ripe pears cored, then each cut into 8
- 1 tsp mild olive oil
- peppercorns crushed (we used a mix of colours)
- 85g roquefort
- 5 tbsp double or whipping cream
- 2 handfuls baby salad leaves
- slices from sourdough bread loaf, halved and toasted just before serving
- 1 tsp walnut oil
- 2 tsp mild olive oil
- 1 ½ tsp wine vinegar (red or white)
- ½ tsp honey
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